The green of the matcha tea reminded me of the bright green tones in the famous preppy designer’s apparel. It was practically screaming for me to pair it with something pink! I decided that a few drops of food coloring added to my coconut financier recipe would do the trick and work as a sort of sophisticated Sno-Ball.
With this, my plan seemed complete. That is, until my eyes fell upon the giant pound of ginger root that was still waiting patiently on my countertop to be converted into tea and stir-fry. The flavors would meld perfectly with the Asian theme and would serve to brighten the earthiness of the green tea ice cream. I decided to peel and slice a quarter cup of root and add it to the simmering, browning butter (beurre noisette) so as to infuse it with the spicy ginger flavor.
Matcha Ice Cream
The tannins in the tea temper the sweetness of this pretty green ice cream, making for a pleasant, but subtle flavor. It makes an ideal end to a heavy meal. If you would like a more pronounced green tea flavor, feel free to add an extra teaspoon or two of matcha to the base.
2 cups heavy cream
1 cup warm water
1/4 teaspoon salt
4 large egg yolks
2/3 cup sugar or substitute
4 tablespoons matcha (ground Japanese green tea)
1. Bring cream, water, and salt to a boil in a 3- to 4-quart heavy saucepan. Stir in matcha until dissolved.. Remove from heat.
2. In a separate bowl, whisk together egg yolks and sugar until creamy colored. Slowly pour in 1 cup hot cream mixture in a slow stream, whisking vigorously until completely blended.
3. Whisk egg/cream mixture into the remaining cream in the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon. This happens quickly—probably in about 5 to 7 minutes.
4. Immediately pour the custard through a fine sieve to remove any particles or tea lumps.
5. Cool the custard to room temperature, then cover and place in the fridge to chill until cold.
6. Freeze in ice cream maker according to manufacturer’s directions, then transfer to an airtight container and put in freezer to harden.
Tuck one of each color with a scoop of ice cream or even just alone. The cookies bake quickly but need to be cooled, so you can start on them while you wait for your ice cream to freeze and both should be ready to eat at the same time. Whatever you do, I suggest doubling or tripling the recipe as these are the kinds of cookies that will disappear within moments.
2 tablespoons unsalted butter, melted, for buttering
1 cup unsweetened coconut flour
1 2/3 cups granulated sugar
1/2 cup unbleached all-purpose flour
Pinch of salt
¼ cup peeled and sliced fresh ginger
6 large egg whites
3/4 cup butter
red food coloring (optional)
Preheat the oven to 450 degrees F.
1. With a pastry brush, use the 2 tablespoons of melted butter to thoroughly butter the madeleine pan then place in the freezer to solidify the butter.
2. To make the beurre noisette: In a small saucepan, place ¾ cups of butter plus the sliced ginger to simmer over low heat. The butter will begin to foam after a few minutes and then the solids will separate. Stir it a bit and allow to remain on the heat until the butter turns a lovely golden brown color and gives off a nutty, spicy aroma. Strain the browned butter to remove the ginger and the butter solids and then let cool to room temperature. If you’d like, you can use this butter to add another layer to the pan (and then freeze again).
2. In a large bowl, combine the coconut flour, sugar, flour, and salt. Mix a few times to combine thoroughly. Add the egg whites and mix until completely blended--this part will take a bit of elbow grease as the egg whites have a tendency to slip around all over the place.
3. Add the 3/4 cup of browned butter, and mix until completely blended. No butter should be visible on the sides. (Note that the batter will be pretty thin.)
4. Divide the batter into two bowls. Add a few drops of red food coloring to one bowl and stir in.
4. Spoon the batter into the madeleine shells about 3/4 of the way up, leaving just a tiny bit to rise. Place the filled pan in the center of the oven. Bake until the cookies just being to rise, about 5 minutes. Reduce the heat to 400°F. Bake until the financier are golden brown around the edges and begin to firm up, about another 5 minutes.
5. Turn off the oven heat and let the madeleine rest in the oven until firm, about another 5 to 7 minutes.
6. Remove the baking sheet from the oven and let the madeleines cool in the molds for 10 minutes. Unmold.
The madeleine may be stored in an airtight container for several days, but really do taste much better right away (even if they're still a little bit warm!)